This tasty recipe for making your own homemade German style bratwurst is sure to be a hit With a silky smooth texture and perfect snap from the casing, these classic bratwursts are perfect for the grill and put the mass produced store bought versions to shame.
Makes. About 3 pounds or 9 (5 ounce) links or patties
- 2 1/2 pounds pork shoulder or butt
- 1/2 pound beef or pork fat or a blend
- 1 tablespoon of kosher salt
- 1 teaspoon of sugar
- 2 teaspoons of black pepper
- 4 teaspoons of granulated garlic
- 2 teaspoons of dry mustard
- 4 teaspoons of ground ginger
- 1/2 teaspoon of savory
- 1/2 teaspoon of mace
- 1/2 cup of ice cold milk
- 10 Rolls
- 2 onions sliced thin and caramelized
- Slice the meat and fat into cubes removing gristle and sinew. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.
- Grind it with a 1/4″ die. Mix in the other ingredients.
- Pinch off a small piece of the sausage and cook it in a frying pan let it cool and taste to see if the seasoning is to your taste.
- Case the brats and twist links..
- Brats are almost always served as links, but if you wish, nobody will arrest you if you form it into patties, meatballs, or skinless tubes.
- Cook. You can then grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.
- Serve on a toasted roll or crostini with some kraut and caramelized onions.
Homemade Quick Sauerkraut (Chef, Interactive)
Yield: 16 servings
- 2 cup water
- 2 cup distilled white vinegar, divided
- 1 onion, diced
- 2 head cabbage, cored and shredded
- 1 1/2 teaspoon sea salt
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper.
- Pour the remaining vinegar over cabbage mixture.
- Cover pot and bring water to a boil; cook mixture for about 3 minutes.
- Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
German Potato Dumplings (Hands on teams)
YIELD: 12 dumplings
- 1 1⁄2 lbs russet potatoes (about 2 large)
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon ground nutmeg
- 1⁄2 cup all-purpose flour (or more)
- 1⁄8 cup cornstarch (or potato starch, much preferred, if you can get it)
- 1 large egg
- 2 slices sourdough bread or 2 slices white bread (good quality, not supermarket junky bread)
- 1 tablespoon unsalted butter
- 1 tablespoon corn oil or 1 tablespoon vegetable oil
- Trim crusts off bread and save them for another use.
- Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
- Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain. Cool slightly. Peel.
- Cut potatoes into large pieces. Refrigerate until cold, about 30 minutes.
- Run potatoes through ricer into large bowl.
- Mix in salt and nutmeg.
- Add 1/2 cup flour and cornstarch.
- Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
- Mix in egg.
- Form dough into balls, using 1/4 cupful for each.
- Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
- Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
- Using slotted spoon, transfer dumplings to large bowl.
- Keep covered with a damp kitchen towel as remaining dumplings are cooked.
- You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.
- Saute some onions in butter and olive oil.
- Saute dumplings until slightly browned and add onions. Serve sprinkled with chopped parsley.
German Apple Cake (Chef demonstration/interactive)
Yield 16 Servings
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cups chopped peeled tart apples
- 3/4 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 2 teaspoons butter, softened
- 2 cups confectioners’ sugar
- In a large bowl, beat the eggs, sugar, oil and vanilla.
- Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well.
- Fold in apples and nuts.
- Pour into a greased 13×9-in. baking dish.
- Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- In a small bowl, beat cream cheese and butter. Add confectioners’ sugar, beating until smooth. Spread over cake. Refrigerate leftovers.
Yield 16 Servings
- 1/2 cup Dijon mustard
- 16 slices beef top round steak (1/4 inch thick and 4 ounces each)
- Salt and pepper to taste
- 12 bacon strips
- Chopped dill pickles
- 2 large onion, cut into thin slices
- 6 tablespoons vegetable oil
- 6 cups beef broth
- 2/3 cup all-purpose flour
- 1 cup water
- Chopped fresh parsley, optional
- Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip, some dill pickle, and a few onion wedges on each slice; roll up; secure with toothpicks.
- In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
- Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.
Chicken Tikka Masala
Chicken tikka masala is a popular Indian dish that is so full of flavor and so easy to make. Tender chicken is marinated in spices and yogurt, then cooked in a tomato sauce with spices for a classic Indian flavor.
- 2 pounds boneless skinless chicken breasts cut into large cubes
- 5 ounces (2/3 cup) plain yogurt
- 1 tablespoon garam masala
- 1 teaspoon coriander
- 1 teaspoon salt divided
- 1 1/2 tablespoons vegetable oil
- 1 large onion cut into large pieces
- 1 tablespoon fresh ginger grated
- 3 cloves garlic grated
- 1 tablespoon cumin
- 1 teaspoon ground fenugreek
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 1-14 oz can pureed canned tomatoes
- 1/2 cup milk
- 3 tablespoon fresh cilantro optional, chopped
- To a large bowl add the yogurt, garam masala, coriander and 1/2 teaspoon salt, mix well.
- Mix in the raw chicken pieces to the yogurt, cover and refrigerate for 2 hours.
- After 2 hours remove from the refrigerator.
- To a large saucepan add the vegetable oil over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the grated ginger, garlic, cumin, fenugreek and 1/2 teaspoon salt.
- Stir the spices into the onions until well mixed and cook for 1 minute, stirring often.
- Stir in the tomato paste and cook for a few seconds while stirring.
- Add the chicken and yogurt that has been marinating, stir.
- Add the milk and tomato sauce, mix well.
- Simmer on low heat uncovered until sauce thickens and the chicken is cooked and tender, about 15 minutes. Check for salt and add more if needed.
- Serve over basmati rice and garnish with cilantro and a side of naan bread.
Yield 4 servings
- 1 cup yogurt
- 1 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1 teaspoons paprika
- 1 teaspoons ground coriander
- Juice of one lime
- Salt and fresh black pepper
- 1 ½ pounds boneless, skinless chicken breasts
- Minced cilantro, for garnish
- Combine yogurt, ginger, garlic, paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl.
- Dredge chicken in yogurt mixture and marinate 60 minutes.
- Heat grill to 400. Grill chicken on each side while brushing with reserved marinade flipping only once. Check internal temperature of chicken. It is done when it read 160 degrees.
- Garnish with lime slices, sprinkle of lime juice, cilantro on top of chicken, and serve with saffron rice.
- 2 pinches good quality saffron threads
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, minced (about 1/2 cup)
- 2 cups white basmati rice
- 3 3/4 cups chicken stock, or substitute water + extra pinch of salt
- 1 tsp salt
- Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.
- Add a second pinch of saffron threads to the mortar. Do not crush these threads.
- Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
- Meanwhile, sort your basmati rice and rinse in a colander. Drain.
- In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and saute for about 10 minutes, till the onion begins to caramelize.
- Add rice to the pot and saute for one minute longer, mixing the rice together with the cooked onion.
- Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.
- Add broth and salt to the pot. Bring to a boil.
- Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.
- Fluff the rice with a fork before serving.
- 1 large cucumber seedless or seeded
- 1 cup plain Greek style yogurt
- ⅛ teaspoon cayenne (more to taste)
- 2 tablespoons chopped cilantro
- ½ teaspoon garam masala (more to taste)
- 1 small chile pepper, minced
- Cut the cucumber into very small dice.
- Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.
- Whisk yogurt and add the cayenne and garam masala.
- Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve.
Servings: 6 naan
- 1 teaspoon active dry yeast (not instant active dry yeast or rapid-rise yeast)
- 3 teaspoons sugar, divided
- 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
- 1 teaspoon salt
- Heaping 1/2 teaspoon anise seeds
- 3 tablespoons plain yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons melted salted butter, for brushing on finished naans
- In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup 100 degree water and let sit until frothy, about 10 minutes.
- In a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt and anise seeds . Set aside.
- Once the yeast is frothy, add yogurt and olive oil and whisk to combine.
- Pour the yogurt mixture into the dry ingredients and mix the dough together.
- When the dough is about to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough.
- As soon as it comes together, stop kneading.
- Lightly oil a bowl and transfer the dough to it and cover with plastic wrap.
- Let sit in a warm place for 1.5 hours until doubled in size.
- Fill a small bowl with about 1/2 cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn’t stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
- Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Serve warm.
- 3 large shallots, halved and thinly sliced
- 6 tablespoons unsalted butter, melted
- Kosher salt
- 1 pound large shrimp
- 2 teaspoons finely grated peeled fresh ginger
- 2 cloves garlic, finely grated
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 7 cups cooked jasmine rice
- 1 cup fresh cilantro and/or mint, roughly chopped
- Yogurt and chopped toasted cashews, for serving
- Put a rimmed baking sheet in the upper third of the oven; preheat to 475 degrees F.
- Add the shallots, drizzle with 1 tablespoon melted butter and season with salt; spread in a single layer. Roast until softened and starting to brown, 5 to 7 minutes.
- Butterfly the shrimp: Peel the shrimp; make a deep cut down the center of the shrimp’s back from head to tail without cutting all the way through. Remove the vein with the tip of the knife. Open the shrimp along the cut so it lies flat. Transfer to a large bowl.
- Combine the remaining 5 tablespoons melted butter, the ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika, season with salt and toss. Add the rice, 1 teaspoon salt and 1/2 cup herbs to the remaining spice butter; toss.
- Add the shrimp to the baking sheet with the shallots and spread in a single layer. Top with the rice mixture in an even layer and drizzle with 1/4 cup water. Cover the pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, 16 to 18 minutes.
- Stir the shrimp and rice together with a fork. Season with salt and stir in the remaining 1/2 cup herbs. Top each serving with yogurt and cashews.
- 2 cups coconut milk
- 2 cups milk
- 3 tablespoons white sugar
- 1/2 cup Basmati rice
- 1/4 cup raisins
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon rose water (optional)
- 1/4 cup sliced almonds, toasted
- 1/4 cup chopped pistachio nuts
- Bring the coconut milk, milk and sugar to a boil in a large saucepan.
- Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
- Stir in the raisins, cardamom and rose water, and cook for a few more minutes.
- Ladle into serving bowls, and garnish with almonds and pistachios.
Cauliflower Pea and Potato Curry
- 1 1/4 cup cooking oil
- 3 tablespoon ground coriander
- 4 1/2 teaspoons ground cumin
- 1 1/2 teaspoon turmeric
- 1 1/4 teaspoon dried red-pepper flakes
- 3 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
- 5 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
- 3cup canned crushed tomatoes in thick puree
- 1 1/2 cup chopped cilantro
- 1 1/2 cup water
- 3 teaspoon salt
- 3 cup frozen petite peas
How to Make It
- In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
- Add the tomatoes, half of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
Chef John’s Basic Pasta Dough
Yield 2 pounds raw pasta
|oil, olive||1/2 fl oz|
|flour, bread||3/4 lb|
|flour, semolina||3/4 lb|
- Place the eggs, oil and salt in a large mixer bowl.
- Use the paddle attachment to combine.
- Add one-third of the flour and stir until the mixture begins to form a soft dough. Remove the paddle attachment and attach the dough hook.
- Gradually add more flour until the dough is dry and cannot absorb any more flour.
Remove the dough from the mixer, wrap it well with plastic wrap and set it aside at room temperature for 20 to 30 minutes.
- After the dough has rested, roll it into flat sheets by hand or with a pasta machine. Work with only a small portion at a time, keeping the remainder well covered to prevent it from drying out.
- While the sheets of dough are pliable, cut them into the desired width with a chef’s knife or pasta machine. Sheets can also be used for making ravioli, as illustrated next.
- Semolina flour can be substituted for all or part of the bread flour in this recipe, although it makes a stronger dough that is more difficult to work with by hand.
Goat Cheese Ravioli Pesto
Yield 12 – 6 oz servings
Ravioli filling Ingredients
|cheese, goat||16 oz|
|cheese, cream||16 oz|
|parsley, fresh (chopped)||6 tbl|
|basil, fresh (chopped fine)||6 tbl|
thyme, fresh (chopped fine)
|Salt and pepper, ground black||to taste|
- Mix together all ingredients
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons walnuts
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
- Add to Your Grocery List
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
- 2 pound spaghetti
- 4 tablespoons extra-virgin olive oil
- 8 ounces pancetta or slab bacon, cubed or sliced into small strips
- 8 garlic cloves, finely chopped
- 4 large eggs
- 2 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper
- 1 handful fresh flat-leaf parsley, chopped
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
- Bring a large pot of salted water to a boil, add the pasta and cook until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1 cup of the starchy cooking water to use in the sauce if you wish.
- Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
- Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
Roasted Red Pepper Alfredo
- 2 cup heavy cream
- 3 cup half and half
- 3 tbsp flour
- 2 clove chopped garlic
- 4 oz unsalted butter
- 2 cup grated Parmigiano-Reggiano
- 1 tsp freshly cracked black pepper
- ½ cup chopped fresh flat-leaf parsley, for garnish
- 1 tbsp Prosciutto chopped and crisped
- 1 tbsp anisette
- 2 roasted bell peppers
- 1 cup chopped spinach
- Heat butter in heavy pot
- Add prosciutto and cook slightly
- Add garlic and cook slightly
- Add flour and cook slightly
- Add anisette
- Add cream and half & half
- Add spices
- Add peppers and spinach
- Sprinkle in cheese and stir to incorporate.
- Toss into pasta and top with more grated cheese and chopped parsley.
- Serve immediately.
Yield 10 Servings
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- 1 cup extra-virgin olive oil, divided
- Combine the warm water, yeast and sugar in a small bowl.
- Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
- In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed.
- Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
- Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
- Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a pan with olive oil and put the dough onto the pan.
- Begin pressing it out to fit the size of the pan.
- Turn the dough over to coat the other side with the olive oil.
- Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.
- Put the dough in the warm place until it has doubled in size, about 1 hour.
- Preheat the oven to 425 degrees F.
- Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. You can add chopped rosemary and thyme as well.
- Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
Seafood-and-Chicken Paella with Chorizo
Serves : 3-4
- 3 ounces chorizo
- 1/2 onion, thinly sliced
- 2 garlic clove, thinly sliced
- 1/2 cup canned diced tomatoes
- 1 cup arborio rice
- Pinch of saffron threads dissolved in 4 tablespoons of water
- 1 1/2 cup chicken stock
- 1 tsp Salt
- 1 tsp ground pepper
- 2 ounces extra-virgin olive oil
- 1/2 pound large shrimp, shelled and deveined
- 2 ounce dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound cockles, scrubbed and rinsed
- 1 1/2 cup cooked chicken, preferably dark meat
- 2 tablespoon chopped flat-leaf parsley
- 1 scallion, thinly sliced
How to Make It
- Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
- In a large skillet, heat the olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.
- Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice.
- Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
Thai Hot and Sour Soup
Yield 8 servings
- 3 cups chicken stock or low-sodium broth
- 2 1/2 tablespoons light brown sugar
- 1/3 cup packed cilantro leaves, for garnish
- 1 tablespoon finely grated fresh ginger
- 2 fresh or dried kaffir lime leaves or
- 1 teaspoon finely grated lime zest
- 1 stalk lemongrass, tender inner white part only, minced (about 2 tablespoons)
- Two 14-ounce cans coconut milk
- 1 tablespoon plus
- 1 teaspoon tamarind concentrate
- 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
- 1 pound skinless, boneless chicken thighs, sliced crosswise into 2-by-1/4-inch pieces
- 1 tablespoon plus 2 teaspoons Thai red chile paste
- 1/4 cup fresh lime juice
- 2 red or green Thai chiles, very thinly sliced on the bias
- 1/4 cup Asian fish sauce
- In a medium bowl, toss the chicken with the fish sauce.In a large pot, combine the stock with the sugar, chile paste, tamarind, ginger, lemongrass and lime leaves and bring to a boil over moderately high heat.
- Stir in the coconut milk and bring to a simmer.
- Add the chicken and fish sauce along with the mushrooms and simmer, stirring occasionally, until the chicken is cooked through and the mushrooms are tender, about 3 minutes.
- Remove from the heat and discard the lime leaves.
- Stir in the lime juice and chiles.
- Ladle the soup into bowls, sprinkle with the cilantro and serve with rice.
Servings: 2 servings
- 4 oz Thai rice noodles cooked
- 6 oz boneless skinless chicken breasts sliced into small strips
- 8 shrimp P&D
- 1 Tbsp vegetable oil
- 2 tbsp packed dark-brown sugar
- 2 tbsp soy sauce
- 1 Tbsp rice vinegar
- 1/2 Tbsp lime juice
- 1/2 Tbsp fish sauce
- 1/4 red bell pepper, sliced into thin strips and strips halved
- ¾ cup matchstick carrots
- 1 clove garlic
- 2 green onions, whites minced, greens sliced into 1-inch pieces
- 1 cup bean sprouts
- 2 large eggs
- 1/4 cup unsalted peanuts, chopped
- 1/4 cup cilantro, chopped
- Red pepper flakes and sesame seeds
- Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
- Heat oil in a wok and over medium-high heat.
- Add chicken and cook until cooked through, about 6 minutes. Remove from pan.
- Add shrimp and cook until just done. Remove from pan.
- Add additional opil to pan and add bell pepper and carrots and cook 1 – 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
- Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, shrimp, noodles and sauce and toss everything together and cook 1 – 2 minutes.
- Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
- If you like it extra saucy you can double the sauce mixture.
- For a creamy, peanuty sauce you can add 2 Tbsp peanut butter to mixture.
- If you can’t find bean sprouts they can be omitted or you can replace with napa cabbage.
Banh Mi With Pickled Carrots and Daikon
YIELD 6 servings
This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.
FOR THE PICKLED VEGETABLES
- ¾ cup shredded carrots
- ¾ cup thinly sliced Persian, Kirby or European cucumbers
- ½ cup shredded daikon radish
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
FOR THE PORK
- ½ cup mayonnaise
- 4 tablespoons finely chopped scallions
- 2 to 3 tablespoons sriracha or other chili sauce, to taste
- 1 tablespoon peanut or vegetable oil
- 4 garlic cloves, finely chopped
- 1 pound ground pork
- 2 tablespoons Asian fish sauce
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 teaspoon sugar
- ½ cup chopped fresh basil
- Finely grated zest of 1 lime
- Juice of 1/2 lime
FOR THE SANDWICH
- 6 small Banh Mi rolls
- Fresh jalapeño, thinly sliced and seeded, for serving
- Mint sprigs, for serving
- Cilantro sprigs, for serving
For The Vegetables:
- In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
For the Pork:
- in a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
- Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
- Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.
Crusty Banh Mi Rolls
servings: 8 each 6 inch rolls
- 75 ounces warm water
- 1 1/2 teaspoons active dry yeast
- 16 ounces bread flour
- 2 teaspoons kosher salt
- 10 ounces cool water (you may not need all of the water)
- additional flour, for dusting
- Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside.
- Measure the bread flour into a large bowl and stir in the salt.
- Make a well in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time, while stirring, just until a shaggy dough has formed (you may not need to use all of the water).
- Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
- Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
- Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place for 1 to 2 hours, or until doubled in bulk.
- Divide the dough into 8 equal portions, and shape each one into a loaf (about 6 inches long and 2 inches in diameter) with pointed ends.
- Place the loaves on a floured pan, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.
- Preheat the oven to 450 degrees F and place a pan of water on the bottom rack.
- Uncover the baguettes and transfer to lightly greased baking sheets.
- Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
- Bake the breads for 35 to 40 minutes, or until crusty and brown. (The rolls should give a hollow sound when tapped.)
Yield: 2 servings
For the Duxelles:
- 1/4 pound white button mushrooms
- 1 shallot, peeled and roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 1 sprig fresh thyme, leaves only
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For the Beef:
- One 8 ounce center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 thin slices prosciutto or cured ham
- 1 sprig of fresh thyme, leaves only
- 1/2 tablespoon Dijon mustard
- Flour, for rolling out puff pastry
- 1/2 sheet puff pastry, thawed if using frozen
- 1 large egg, lightly beaten
- 1/4 teaspoon coarse sea salt
- Minced chives, for garnish
Green Caper Sauce:
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 32 oz beef stock
- 2 cups heavy cream
- 2 tablespoons grainy mustard
- 1/4 cup capers in brine, drained, brine reserved
Roasted Root Veggies with Fresh Herbs and Garlic:
- 2 pints fingerling potatoes
- 2 pints carrots sliced
- 2 pints rutabagas or parsnips large dice
- 2 pints sweet potatoes wedged
- 2 sprigs fresh rosemary
- 2 to 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 6 cloves garlic, left unpeeled
- 3 tablespoons extra-virgin olive oil, plus for sheet pan
- Salt and pepper
For the Duxelles:
- Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped
- Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool
For the Beef:
- Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking
- Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil
- Set out your prosciutto or ham on a sheet of plastic wrap
- Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef and cover evenly with a thin layer of duxelle.
- Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves
- When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to wrap it up tightly
- Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape
- Preheat oven to 425 degrees F
- Remove beef from refrigerator and cut off plastic
- Set the beef on the pastry and roll up. Brush the fold with egg wash to seal. Trim and fold over the ends and seal
- Garnish the top if desired with cut outs of puff pastry
- Put fold side down and brush entire surface with egg wash and sprinkle with coarse sea salt
- Place the wellington seam side down on a lined baking sheet
- Make a couple of slits in the top of the pastry using the tip of a paring knife
- This creates vents that will allow the steam to escape when cooking
- Bake for 30 to 35 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer
- Remove from oven and rest before cutting into thick slices
- Garnish with minced chives, and serve with Green caper Sauce and Roasted vegetables with Fresh Herbs and Garlic
Green Caper Sauce:
- Add olive oil to pan after removing beef
- Add shallots, garlic, and thyme
- Saute for 1 to 2 minutes, then, off heat
- Add brandy and flambe
- After flame dies down, return to the heat, add stock and reduce by about half.
- Strain out solids, then add 2 cups cream and mustard.
- Reduce by half again, then shut off heat and add capers
Roasted Root Veggies
- 9 pounds assorted root vegetables: carrots, potatoes, sweet potatoes, etc.
- 1 cup olive oil
- Salt and black pepper
- Chopped rosemary, thyme and parsley, plus more for garnish
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.